Has anyone baked any of the cakes from "Whimsical Bakehouse"?

M

marilynfl

Moderator
I have the book and have been psyching myself to try one of the offset, über-decorated versions. But I just watched a video clip from their website showing Liv decorate a hydrangea cake.

She layered a flat cake topped with a hemisphere cake...and they looked as heavy as paving stones. Liv pressed down fairly hard to carve/level off the top surface and that cake wasn't compressing AT ALL.

Now I'm just a tad apprehensive to try the cake recipes. Maybe they make their cakes very dense to support the clever decorating they do?

www.whimsicalbakehouse.com/

 
I have only tried the "Mini Birthday Cake" . The Chocolate Butter Cake is TDF and the

Cookies and Cream filling is even better!
It was tons of fun to decorate.
I also have made the Banana Cake with the French Custard filling and the Chocolate Glaze poured over the top. It was really good. I am not sure if that was my favorite banana cake because it was mostly made with brown sugar. It was different, but anything with chocolate poured over the top is good!
I have my eye on the Sunflower Cake - have all the supplies, just need the inspiration! The Orange Mousse sounds really good.
I love this cookbook. Her directions are really terrific.
Let us know what you decide!

 
Well, that's good enough for me. I've read the entire book, but not made anything other than some

chocolate butterflies. They were so-so in appearance...nowhere near as beautiful and delicate as Liv's. I think she "paints" on a thin layer of color and then floods the background for each butterfly, rather than piping/flooding the entire design.

Thanks Sue!

 
Hopefully there's other fans yet to reply! I also have my eye on the Walnut Caramel Cake....

The Snowman looks fairly tame - maybe I'll practice him for the holidays.
Let us know what you make! Pictures are always good!

 
Forgot, I've made the House buttercream and Kaye'sbuttercream..

The House is good, but hard to do the "Wilton class style of flower decorating", in my opinion. It does stays fresh forever in the fridge.
Kaye's buttercream is awesome to decorate with and is more of a standard Italian meringue buttercream.
The one thing I've found invaluable is to use Sweetex shortening instead of crisco when making buttercreams using shortening. It makes a ton of difference. (Found Sweetex at a Cake Decorating Store.)

 
You must log in or register to reply here.
Back
Top